Ode to the Compassionate Cowboy Boots

This is not a food post nor a lyrical poem, rather it is an effusive gush post about my long-coveted black faux-leather cowboy boots. Before moving on I must apologize to my foodie-followers for this unapologetic display of commodity fetishism, but there is just something about those kickin' no-nonsense boots!

Ok, I must admit that I have always been smitten with the tough, traditional style of the cowboy -- let's not get confused with cowgirl here, these are decidedly not-feminine and I am most assuredly ruining any faint sense of style that I may have possessed prior to owning this pair -- boot. It has long been my logic that owning a pair of these boots would get me that much closer to owning the thing that all little girls dreamed-hoped-wished-desired-cried-begged-for most of all in the world - a pony. From the cradle I was rocked to sleep, as many children are, with the dream that "Daddy 's gonna buy me a Shetland pony" and a promise the if it runs away "Momma's gonna buy me another one some day," of course I wanted a pony! But, like most of the girls clinging on to this very same dream, I never did reach the next step of actually owning a pony, but I will never forget what it felt like at seven to know that my boots were a link to that impossible dream. Each time that I slipped those snug, heavy-heeled boots on I felt as if I had a key to another world, a world so near that I could perhaps walk there if I tried.

It turns out that twenty-three years later they are a key, perhaps in more of a Proustian way, but a key nonetheless to a more lighthearted, dreamy side of myself. I was convinced that if I were to acquire a pair of these babies that I would be able to feel like I did when impossible dreams weren't out of the question. So I set out to find the ultimate pair of boots. The problem was however, that I had since become vegan, and even though my veganism might not be as dedicated as others (I don't throw away the leather that I already owned pre-veg days) it seemed fitting to look for a compassionate way to feel comfortable in my boots, so to speak.

But where does one find stylish vegan boots that don't look like shiny pleather majorette booties? I wanted the worn and rugged look of shoes fit for an ancient race. I searched far and wide and was willing to fork out a small graduate-student fortune. Finding nothing, I had all but given up my search when a small impossible dream came true - my husband, through no prompting of my own, gifted me a pair of simple black vegan cowboy boots for my 30th birthday.

Now, I am not a dedicated materialist (as my fashion sense painfully makes clear) but I love these boots (Steve Madden if you must know). I feel like I could weather the post-apocalypse in them. They let me be bold, they offer me a peek back at myself in more carefree times, they are compassionate, they remind me of my husband's thoughtfulness, and they are simply awesome!

Soup-tastic Beet show! - Great Delicious TV recipes

I owe my culinary successes to many amazing vegan recipe creators who have undoubtedly convinced me with their incredibly tasty cuisine that there is absolutely no need for eggs, milk or butter in the kitchen. One of these is Toni Fiore and her show Delicious TV where she teaches viewers how to be conscious consumers (of food) and at the same time reveals the ease with which I too can create delicious dinners at home. If you are vegetarian and do not know Toni, get to know her fabulous recipes today!

This post I am showcasing two of Toni's recipes that can be found on her website:

CHICKPEA AND LEEK SOUP WITH PARSLEY
ROASTED BEETS WITH CURRY DRESSING


1) The soup is easy and is terrific for those of us not sure what to do with leeks! These flavorful relatives of the onion have a milder flavor that permeates the dish and make a great base to any soup or vegetable stock. I would suggest not using the tumeric, even though I love the warm color that it gives the dish.



2)Beets are notoriously difficult to deal with because they leave your counter tops, cutting boards
and fingers looking like you either bled to death or spilled a jug of red wine on them. Toni's recipe gives tips on how to work with them, and the sauce is packed with flavor (I even used the leftover to make a curry the following day). I have no idea what insane original beet-eater ever thought that such a potently purple vegetable was worth the trouble... I mean yes, they are good, but even with Toni's tips I won't be working with these difficult little roots much in the future...I hope that making beet sugar is less colorful!

Superstar Vegetable Side Dish - Breaded Squash and Zucchini Mash

Vegetable sides for the vegetarian often become main courses. This is the case for the next dish that started out as a side, but has edged out the grains that usually accompany it. This is an invention that I made one day wishing that my vegetables were as satisfying as pasta. I realize that this is not the the most healthy way to eat your veggies, but it is scrumptious and fun to make. I hope that you enjoy it!

Breaded Squash and Zucchini Mash

Ingredients:
3 T olive oil
1 large yellow squash cut into medallions
1 large zucchini cut into medallions
1 large clove of garlic sliced in half
1/2 C breadcrumbs

• Heat 1 T olive oil in a large skillet
• Rub one side of each medallion with garlic
• Add squash to the skillet and saute about 3 min
• Add zucchini to the skillet and saute until both squash and zucchini are soft. You might have to add an addition T of oil so that the vegetables do not burn.
• When the vegetables are breaking apart (they still retain their shape but are very soft) add 1/2 C breadcrumbs and the remaining oil and saute until browned just a bit
• You may have to add more oil or cook longer depending on your taste. I like to have the breadcrumbs brown but let the vegetables remain intact.
  

There you have it! I double this recipe sometimes and basically end up with a mountain of vegetables lightly coated with a light and crispy breading. MMMMMM!

Vegan Holiday Food - What to do without Turkey, Ham and Whipped Cream

What does a vegan do to make the winter a season of mouth watering tradition instead of a time of unsavory nostalgia for the by-gone meat days? I admit that my first Thanksgiving as a vegan was difficult, none of my family is vegetarian. How do you replace the staples of a meal that is mostly meat and dairy (turkey, ham, potatoes whipped w/ cream, creamed corn, gravy, buttery stuffing etc)? Well the potatoes were easy to deal with, but it took me three tries to replace the gaping hole where the meat should be. At first I simply made some of my favorite meals, risotto con zafferano or lasagna but even though I was excited to eat a heaping plate of comfort food, I felt that I was missing out on the dining experience. It makes a difference when you are not part of the passing and dishing, the pouring of gravy and the sprinkling of salt and pepper.

This year I decided to make a true Thanksgiving feast by making some of the most decadent recipes that I know while at the same time staying within the limits of the holiday's fare (meaning no lasagna or risotto!). The result: chickpea cutlets with jalapeno corn gravy, mashed potatoes, stuffing sans meat drippings courtesy of my sister, skillet cornbread and pumpkin cheesecake. I only make the gravy and cutlets for the holidays so now I look forward to slathering my plate with the hearty kick of corn gravy, a flavor that has become synonymous with the holidays! I also had my food on the table to serve with the rest of the non-vegan choices, which made a difference, and it also encouraged others to try some meatless dishes.

These recipes are not my own, so I am not going to publish them, I will, however point you in the right direction to find out how to make them from some essential vegan cookbooks! I will be posting some of my own recipes soon, stay tuned.

Chickpea Cutlets and Jalapeno Corn Gravy

I made these from a recipe in the Veganomicom and it was fast and easy and created meaty, tender c utlets that made a perfect bed for any gravy. It utilizes some wheat gluten, but is much easier to deal with than making seitan.

The gravy is a bit involved, but it is so incredible that I recommend it. I know that most of you don't equate pepper hot with Thanksgiving, but this delight melds one of my childhood traditions of mixing the creamed corn with the mashed potatoes. It is a puree (I like to leave mine chunky ) of corn, jalapeno and onion. This is a thick and flavorful way to add a fancy touch to the holiday plate.
Veganomicon
The Post Punk Kitchen


Skillet Cornbread
This is another recipe taken from Veganomicon that creates an aesthetically pleasing way to bake cornbread and it yields large thick wedges packed with fresh corn -- sooo delicious!

Veganomicon



Creamy Mashed and Whipped Potatoes
This is my recipe, so it is included in its entirety.

Ingredients:
5 large potatoes peeled and chunked
1 C unsweetened soy or rice milk
1 tsp salt
1 T sugar
2 T vegan butter

• Cook the potato chunks until tender and let cool.
• Place the potatoes in a mixing bowl and mash down with masher until chunky.
• Pour in 1/2 C milk and salt and whip with hand mixer until completely smooth. Add more to preferred texture.
  
• Add the sugar and butter to your liking. I tend to add a bit at a time and whip, taste, adjust, repeat.
• Salt and pepper to taste.

Pumpkin Cheesecake
Taken from The Joy Vegan Baking, this soft and light recipe yields a great flavor that is like pumpkin pie and whipped cream all together in a compact cheesecake package. Make this with the pecan crust and it is all the more fantastic!

The Joy of Vegan Baking

My First Pasta e Fagioli

I am attempting to make Pasta e Fagioli, a bean and pasta soup that comes in as many variations as pronunciations, for the first time. I must admit that my book of family recipes does not hold a generation-tested, ingredient-perfected version of this hearty soup, but I do recall a potent bean minestra that my grandfather served on occasion to use as the inspiration for this old favorite.


Use whatever beans or pasta you have on hand. I am using heirloom calypso beans and macaroni, but you can get creative. I also decided not to use canned beans as soaked and cooked beans tend to have a smoother texture.

PASTA e FAGIOLI

Ingredients:
T olive oil
1 chopped red onion
1 chopped celery stalk
4 cloves chopped garlic
1 tsp Thyme, Oregano, Basil
30 oz (or 2 cans) beans
1.5 C tomato puree
1.5 C h2o (or bean broth)
3 C vegetable broth
1.5 C pasta (macaroni or whatever you prefer)
1 C C quartered cherry tomatoes
salt and pepper to taste
1/4 C fresh parsley finely chopped
sprinkle of cheese (or nutritional yeast for the vegans)

• Saute' onion and celery 5 min or until soft. Add garlic and saute' an additional minute.
• Add some salt and Thyme, Oregano and Basil and stir 1 min.
  
• Add beans, tomato puree, water and vegetable broth and cook down for 10 minutes.
• Add the pasta and cook until al dente, be sure to add the cherry tomatoes a bit beforehand.
• For thicker broth add a tsp of cornstarch or arrowroot dissolved in 1 T cold h20.
  
• Sprinkle in parsley and salt and pepper to taste.

Serve this with some great crusty bread!


*tip: to soak your beans place them in a large bowl full of water and two bay leaves. Leave them overnight, rinse and cook. I use a pressure cooker and then use the leftover starchy water for the soup, which gives it a great creamy texture.

Warm-Me-Up Dumpling Stew

The mornings are biting just a bit as the fall chill begins to creep in the windows and although the sun is still lingering here and there, I have made the menu switch in my brain to fall comfort foods. Yes, this is the weather for a warm bowl of chunky stew topped with sticky dumplings. It has been a favorite of mine since childhood, but I have never made a vegan version since making the change. This is by no means a lighter stew because of the absence of meat, in fact I think that it is just as heavy and stays with you just as long as my mum's original recipe. So curl up on one of these first chilly days of fall with a deep serving of this and feel happy and warm!

I have taken the fam fav recipe and veganized it with tempeh, but this is just as good with straight up veggies just skip to #2.

WARM-ME-UP DUMPLING STEW

Ingredients:

Marinade:
1 pkg tempeh
1 T olive oil
1/4 C tamari (or soy sauce * tamari has a smoother flavor)
2 tsp Worcestershire sauce
2 T nutritional yeast (you can omit this as well)
1 tsp onion flakes
1/4 tsp sage

Stew:
2.5 C h20
1.5 crushed vegetable bouillon cubes
1/2 large onion chopped
1 tsp oregano
1/4 tsp each rosemary, thyme, marjoram, basil, sage, tarragon
1 large turnip roughly chopped
1 large potato roughly chopped
1 T parsley
1 minced garlic clove
1 bay leaf
1 tsp tamari
2 carrots roughly chopped
2 celery stalks chopped
2 T cornstarch dissolved in cold h20
salt and pepper

Dumplings:
1 C flour
2 tsp baking powder
1/2 tsp salt
1/2 C milk (soy, rice)
2 T oil

1. Tempeh

1. Cut tempeh into small cubes.
2. Marinate for at least an hour in marinade.
3. Heat oil in a large soup pot and brown the tempeh cubes.

2. Stew

1. Add 2 C h2o, crushed bouillon cubes, and onions to the browned tempeh cubes. Heat for 15 minutes.
2. Add oregano, rosemary, thyme, marjoram, basil, sage, tarragon and potato and turnip chunks. Cover and let simmer 15 minutes.
3. Add parsley, garlic, bay leaf, tamari, parsley, carrots and celery. Let simmer an additional 15 minutes.
4. Add the cornstarch with an additional 1/2 C h20. If the stew is too thick just add more water. Salt and pepper to taste. Let thicken to desired texture.

3. Dumplings

1. Mix dry ingredients together and slowly add wet ingredients stirring until just combined.
2. Drop 1 T sized dumplings into the stew along the outside first then in the middle. Cover and simmer on low 15-20 min.

After the stew cools just enough spoon out the dumplings and get yourself a heaping serving of warm comfort. Don't forget to top it with a few gooey dumplings!

This recipe was great, I initially added cayenne (bad idea) and parsley to the dumplings (another poor idea) but with the tweaking this is sure to satisfy on any cool evening.

Enjoy!

Vegan Treats and Tomato Canning Redux

September has definitely brought me far away from my kitchen, but I vow to come back for some fall favorites in the coming weeks. In the meantime I am posting some of the noteworthy culinary moments of past few weeks.

Earlier this month Nina, my cohort of the tomato arts, and I made it to the local farm to pick a bushel of ripe Roma tomatoes for canning. I cannot lie, it was not a perfect process, but we learned a lot and are well on our way to becoming masters of preserving! This time, instead of dealing with boiling, blanching, peeling, and squeezing, we were blessed with the amazing contraption below. This baby did it all! If you are a serious canner, or if you just have a copious crop of tomatoes this year, you MUST, I repeat MUST go out and by a food strainer/sauce maker.Then, and learn from our mistake, it is wise to cook your puree for at least 45minutes until it has almost halved in size. We did not do this and our finished cans are a bit too watery. But, despite that small oversight, this puree is great and merely needs a pinch of thyme or oregano to make a perfect simple sauce for anything. I am hooked, and before returning the strainer to its rightful owner I plan on trying my hand at pumpkin puree for pie and applesauce! I'll let you know how, and if those turn out!

In addition to discovering a new passion for preserving, I also turned 30! The milestone was celebrated with the most delicious cakes and cupcakes that I have ever been privileged to eat from Vegan Treats in Bethlehem, PA. Perfection!